Chopped Chicken Liver

[kirra]

Chopped Chicken Liver
Andrew Zimmern

Ingredients:

2 lbs. fresh chicken livers
1 large yellow onion, minced
1/4 c. rendered chicken fat (schmaltz)
1 t. minced parsley
2 hard-boiled eggs
1 box matzo

Preparation:

Drain and pat dry livers. Saute onions in 1 T. schmaltz over medium heat until lightly caramelized (just past beige). Reserve.

Fry livers to medium (pink) in 1 T. schmaltz in the same pan over medium high heat. Reserve livers.

Grind liver and onions through a food mill by hand or pulse in a food processor.

Add parsley, grate eggs, and fold in. Add remaining schmaltz or more to taste; season with salt and pepper. Chill chopped livers. Serve with matzo.